Chinese Ducks Recipes - Duck with Pineapple Recipe

Ingredients

• 3 tablespoons raw duck leg meat

• 2 teaspoons corn-flour

• 1 tablespoon water

• 3 tablespoons canned pineapple

• 2 tablespoons peanut oil

• 1-2 teaspoons ginger sherry

• 1/4- pint (U.S. 5/8 cup) chicken stock

• pinch each salt, sugar and Ve-Tsin (M.S.G.)

• 1/2 teaspoon soy sauce

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Method:

1. Cut the meat into butter bean-sized pieces. Blend together the corn-flour and water. Thoroughly work a third of the mixture into the meat and set aside for 1-2 minutes. Cut the pineapple into pieces similar sized to the meat.

2. Very well heat 1 tablespoon oil in a frying-pan. Fry the pieces of pineapple in it for 1 minute, stirring and tossing them as they cook. Turn into a heated dish and keep hot. Wipe out the pan.

3. Heat the remaining oil in it, add the meat and cook for 4 minutes, stirring and tossing to cook it evenly. Add the sherry, seasonings and soy sauce and cook rapidly for 1 minute.

4. Stir in the remaining corn-flour liquid, bring to the boil and simmer for 1 1/2 minutes. Lastly, return the pineapple to the pan and heat through.

Note: Cut 2 oz. fresh ginger into thin strips. Turn the strips into a bottle, cover with half bottle warm brown sherry, leave to infuse, strain and use as directed.